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Crispy Okra Fritters with Cornmeal and Scallions

Golden, crackly-crisp okra fritters in a cornmeal-scallion batter - no slime, ready in under 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12 fritters

Ingredients
  

  • 1 cup fresh okra thinly sliced
  • 1/2 cup cornmeal medium grind
  • 1/4 cup gluten-free or all-purpose flour
  • 2 scallions finely chopped
  • 1 egg
  • 1/3 cup buttermilk or milk of choice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cayenne or paprika
  • Salt and black pepper to taste
  • Oil for frying (avocado or vegetable)

Instructions
 

  • In a large bowl, whisk together the cornmeal, flour, baking powder, cayenne, salt, and pepper. Stir in the sliced okra and scallions, then add the egg and buttermilk and stir just until combined.
  • In a cast-iron or heavy skillet, heat 1/4 inch of oil over medium-high until shimmering. Drop spoonfuls of batter into the hot oil and flatten slightly.
  • Fry 2-3 minutes per side, until golden and crisp. Transfer to a paper-towel-lined plate and sprinkle with extra salt.
  • Serve immediately with your favorite dipping sauce.

Notes

Swaps: Add minced jalapeno for heat, or fold in fresh corn kernels midsummer. No buttermilk? Stir 1 teaspoon lemon juice into 1/3 cup milk. Storage: keeps 2-3 days refrigerated - reheat in a skillet or air fryer for crunch (not the microwave). Freeze in a single layer, then bag up to 2 months. Make-ahead: mix the dry ingredients ahead and add the wet just before frying.